Bean & halloumi stew

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Initial version

Authored by bd
Serves 2

Ingredients

  • 3 tbsp olive oil
  • 1 onion thinly sliced
  • 1 red pepper thinly sliced
  • 2 garlic cloves crushed
  • 3 tbsp red chilli pesto or sundried tomato pesto
  • 1 heaped tsp ground coriander
  • 400 g can mixed beans drained and rinsed
  • 400 g can chopped tomatoes
  • 1/2 x 250g block halloumi sliced
  • 1/2 small bunch of coriander finely chopped
  • garlic bread, to serve Optional

Instructions

1

Heat 2 tbsp of oil in a deep pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown. Remove from pan and set aside.

2

Add the onion and pepper to the pan, along with a pinch of salt, and fry for 10 mins or until softened. Add more oil if required.

3

Add the garlic, pesto and ground coriander, and cook for 1 min.

4

Tip in the beans and tomatoes, then bring to a simmer and cook uncovered for 10 mins.

5

Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like.